Fresh Pineapple, Chile, and Black Pepper Salsa

Photography: Karry Hosford
Aromatic, freshly ground black pepper awakens the sweetness of the pineapple. Serve with shrimp, pork, or chicken. Remove the seeds from the jalapeño if you want a less spicy salsa.

Yield:

6 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 28
Caloriesfromfat 6 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 6.8 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 77 mg
Calcium 8 mg

Ingredients

1 cup chopped fresh pineapple
1/2 cup chopped peeled kiwifruit
2 tablespoons finely chopped jalapeño pepper
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon seasoned rice vinegar
1/2 teaspoon sugar
1/2 teaspoon grated lime rind
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
Dash of salt

Preparation

Combine all ingredients, tossing gently. Let stand 1 hour.

Note:

December 2003